Welcome to the ultimate guide to cooking the most exquisite Filet Mignon right in your own kitchen! This recipe demystifies one of the most celebrated cuts of beef, often reserved for high-end steak houses, proving that an elegant, restaurant-quality meal is easily achievable for any home chef. In just a few simple steps and approximately 10-15 minutes of active cooking time, you’ll master the technique to create a perfectly seared, buttery-tender filet mignon, optionally wrapped in crispy bacon, that will impress even the most discerning palates.
Table of Contents
- Why This Recipe is a Must-Try
- Understanding Filet Mignon: The King of Steaks
- Essential Ingredients for Perfection
- Mastering the Art of Cooking Filet Mignon: Step-by-Step
- Achieving Your Desired Doneness
- The Critical Importance of Resting Your Steak
- Expert Tips for a Flawless Filet Mignon
- Perfect Pairings: What to Serve with Filet Mignon
- Frequently Asked Questions (FAQ)
- More Exquisite Beef Recipes
Why This Recipe is a Must-Try
Cooking filet mignon might seem daunting, given its premium status, but this recipe simplifies the process, making it accessible and foolproof. The secret lies in a classic technique: searing the steak in a screaming hot pan and then finishing it in the oven. This method creates an irresistible, deep brown crust on the exterior while ensuring the interior remains incredibly tender and juicy. When you factor in the rich, savory layer of bacon wrapped around the tenderloin, you get an explosion of flavor and texture that truly rivals any steakhouse experience. This isn’t just a meal; it’s a culinary triumph perfect for celebrating special occasions, impressing guests, or simply treating yourself to a luxurious dinner with minimal effort.
Understanding Filet Mignon: The King of Steaks
Filet mignon, French for “dainty fillet,” is a cut of beef taken from the smaller end of the beef tenderloin. Located along the spine, this muscle sees very little activity, resulting in meat that is exceptionally tender, lean, and incredibly fine-grained. Its mild flavor is often enhanced with rich sauces, robust seasonings, or, as in this recipe, a savory strip of bacon. While it may be one of the most expensive cuts, its unparalleled tenderness and luxurious texture make it a highly sought-after delicacy. Opting for bacon-wrapped filet mignon adds a layer of fat and flavor that keeps the lean meat moist and imparts a wonderful smoky aroma.
Essential Ingredients for Perfection
The beauty of filet mignon lies in its simplicity. You don’t need a pantry full of exotic spices to make it shine. A few high-quality ingredients are all it takes to elevate this already magnificent cut of beef.
- Filet Mignon (Beef Tenderloin Steaks): Select thick-cut steaks, ideally 1.5 to 2 inches thick. Whether they are already wrapped in bacon or you choose to wrap them yourself, ensure they are fresh and of good quality. The bacon adds moisture and a burst of flavor, preventing the lean filet from drying out.
- Unsalted Butter: Butter is crucial for achieving that beautiful, golden-brown sear and adds a luscious richness to the meat. Unsalted butter gives you control over the overall sodium content.
- Kosher Salt and Freshly Ground Black Pepper: These are the only seasonings you truly need. They enhance the natural flavor of the beef without overpowering it. For a truly simple and classic approach, let the quality of the meat speak for itself.
Optional Enhancements: While simplicity is key, you can experiment with a touch of garlic powder, onion powder, or a sprig of fresh rosemary or thyme added to the pan during basting for an extra layer of aroma and flavor.
Mastering the Art of Cooking Filet Mignon: Step-by-Step
Follow these precise steps to achieve a perfectly cooked filet mignon that’s tender on the inside and beautifully seared on the outside.
- Bring to Room Temperature: Remove your filet mignon steaks from the refrigerator and let them sit at room temperature for at least 30 minutes, or up to an hour, before cooking. This crucial step ensures more even cooking and helps achieve a better sear.
- Preheat Your Oven: While the steaks are coming to temperature, preheat your oven to 400°F (200°C).
- Season Generously: Pat the steaks dry with paper towels – this helps with searing. Season both sides of each steak generously with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; a good crust relies on it.
- Heat the Skillet: Place a heavy-bottomed, oven-safe skillet (preferably cast-iron) over medium-high heat. Allow it to heat for 4-5 minutes until it is smoking hot. A properly heated pan is essential for a good sear.
- Sear the Steaks: Add butter to the hot pan and let it melt until it just begins to brown. Immediately add the seasoned steaks to the pan. Sear for 2 minutes on each side. During this time, you can occasionally spoon the melted butter over the steaks (basting) to infuse more flavor.
- Finish in the Oven: Carefully transfer the skillet with the seared filet mignon to the preheated oven. Cook for another 5 minutes for a medium-rare steak (based on 2-inch thick steaks). Adjust cooking time based on steak thickness and desired doneness.
- Rest the Meat: Once cooked to your liking, remove the skillet from the oven. Transfer the steaks to a cutting board or plate. Let them rest for at least 5 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and flavorful.
Achieving Your Desired Doneness
The key to a perfect steak is knowing when it’s done to your preference. A reliable meat thermometer is your best friend here. Insert it into the thickest part of the steak, avoiding any bone or gristle.
- Rare: 120-125°F (49-52°C) – Cool red center.
- Medium-Rare: 130-135°F (54-57°C) – Warm red center. This is often recommended for filet mignon to truly appreciate its tenderness.
- Medium: 140-145°F (60-63°C) – Warm pink center.
- Medium-Well: 150-155°F (66-68°C) – Slightly pink center.
- Well-Done: 160°F (71°C) and above – Little to no pink. While achievable, it’s generally not recommended for filet mignon due to its leanness, which can lead to dryness at higher temperatures.
Remember, the internal temperature of the steak will continue to rise by about 5 degrees F (about 3 degrees C) while it rests after being removed from the heat. So, take your steaks out of the oven when they are 5 degrees below your desired final temperature.
The Critical Importance of Resting Your Steak
Resting your steak is arguably one of the most vital, yet often overlooked, steps in cooking. When meat cooks, the muscle fibers contract, pushing the juices towards the center and surface of the steak. If you cut into the steak immediately after cooking, all those precious juices will pour out onto your cutting board, leaving you with a drier, less flavorful piece of meat. Allowing the steak to rest for 5-10 minutes gives the muscle fibers a chance to relax and reabsorb those juices, ensuring that every slice is succulent and tender. Tent the steak loosely with foil during resting to keep it warm.
Expert Tips for a Flawless Filet Mignon
Elevate your filet mignon from good to absolutely unforgettable with these seasoned chef tips:
- Room Temperature is Key: Never cook a cold steak. Allowing the filet mignon to sit at room temperature for 30 minutes before cooking ensures it cooks more evenly from edge to center, preventing a cold, raw interior and an overcooked exterior.
- Don’t Over-Season: Filet mignon boasts a delicate flavor. A simple seasoning of high-quality salt and freshly cracked black pepper is usually all that’s needed. Let the natural taste of the beef and the richness of the bacon shine.
- Achieve a Sizzling Hot Pan: Your cast-iron skillet must be piping hot before you add the butter and steak. This is critical for developing that beautiful, flavorful crust through the Maillard reaction, which is the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
- Mind Your Doneness: For the most melt-in-your-mouth texture and best flavor, aim for medium-rare to medium. This preserves the steak’s tenderness and juiciness. Overcooking a lean cut like filet mignon can make it tough and dry.
- Cast-Iron is Your Best Friend: A cast-iron skillet is highly recommended for its superior heat retention and distribution, which are essential for achieving an even, deep sear and consistent cooking throughout.
- The Power of Resting: As mentioned, always allow your filet mignon to rest for at least 5 minutes (or even 10 minutes for thicker cuts) after cooking. This crucial step lets the muscle fibers relax and redistribute the juices, resulting in a significantly juicier and more tender steak.
- Pat Dry for a Better Sear: Before seasoning, pat your steaks thoroughly dry with paper towels. Excess moisture on the surface will steam the meat rather than sear it, inhibiting the formation of a delicious crust.
- Don’t Crowd the Pan: Cook steaks one or two at a time, depending on the size of your skillet. Overcrowding the pan will lower its temperature, leading to steaming instead of searing.
Perfect Pairings: What to Serve with Filet Mignon
Filet mignon is often the star of the plate, so choosing sides that complement its rich flavor without overpowering it is ideal. Simple yet elegant accompaniments work best to create a balanced meal.
- Roasted Vegetables: A medley of chopped onion, bell pepper, zucchini, and mushrooms roasted in an air fryer or oven offers a fantastic earthy balance. The caramelized sweetness of roasted mushrooms, in particular, pairs beautifully with beef.
- Leafy Greens: Classic sides like sautéed spinach with garlic or steamed asparagus spears add a touch of freshness and color.
- Potatoes: Creamy mashed potatoes, crispy baked potatoes, or elegant gratin dauphinoise are always a hit.
- Broccoli: Roasted broccoli with garlic and Parmesan adds a slightly nutty, savory crunch.
- Sauces: While the bacon-wrapped filet is flavorful on its own, a classic béarnaise sauce, a simple red wine reduction, or a compound butter (like garlic herb butter) can take it to the next level.
Frequently Asked Questions (FAQ)
I find that a simple vegetable side is the best since it will let the steak be the star and shine. I chopped onion, bell pepper, zucchini, and mushrooms and roasted them in the air fryer for 10 minutes. The flavors, especially the roasted mushrooms, were the perfect pairing. You can also serve filet mignon with sautéed spinach, roasted broccoli, or baked potatoes.
Keep it simple here. Salt and pepper are all you really need. Especially if the steak is wrapped in bacon, its natural flavor profile is already quite rich and complex.
This cut of meat is one of the most desirable, hence the price. It’s a small steak, made from the most tender part of beef tenderloin, the highest quality meat. The tenderloin muscle is not weight-bearing and is relatively small, meaning there’s less of this premium cut available per animal, contributing to its higher cost.
For the best results, searing the meat in a hot cast-iron skillet creates an exquisite, flavorful crust. Finishing the cooking process in the oven ensures that the internal temperature rises evenly and gently, leading to a perfectly cooked, buttery-tender interior without overcooking the exterior. Cooking it solely in the pan risks burning the outside before the inside reaches the desired doneness, and since this is an expensive cut, you don’t want to waste your money.
While cast-iron is highly recommended for its superior heat retention and even heat distribution, a heavy-bottomed stainless steel or carbon steel pan can also work effectively. Ensure whatever pan you use is oven-safe.
More Exquisite Beef Recipes
If you loved this filet mignon recipe, explore more delicious beef dishes:
- Air Fryer Steak
- Instant Pot Corned Beef
- Beef Stroganoff
- Cheesy Beef Noodle Casserole
If you liked this recipe and decide to make it, please snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can see your creation and leave a comment!
How to Cook Filet Mignon
Learn how to cook the best Filet Mignon, optionally wrapped in bacon, in just a few easy steps. Make this elegant dish easily in your own kitchen to rival any high-end steak house meal!
Pin Recipe
Ingredients
- 2 5 oz filet mignon steaks
- 2 tablespoons unsalted butter
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Remove steaks from fridge and let sit at room temperature for 30 minutes before cooking.
- Preheat your oven to 400° Fahrenheit (200°C).
- Season steak with salt and pepper on both sides.
- Heat up a cast-iron skillet over medium-high heat for 4 to 5 minutes until very hot.
- Add butter to the pan, let it melt slightly, then immediately add steak. Sear for 2 minutes per side. Occasionally, baste it with melted butter.
- Place the pan with filet mignon in the oven and cook for 5 minutes. Once the time is up, remove pan from the oven and place steaks on a cutting board or a plate. Let the meat sit for 5 minutes before serving and slicing.
Notes
- Instructions are the same for bacon-wrapped or unwrapped steaks.
- To make roasted veggies seen in the photo: chop yellow onion, bell pepper, zucchini, and mushrooms and roast them in the air fryer for 10 minutes at 380 degrees F (193°C).
- My steaks were 2″ thick. After 4 minutes total in the pan and 5 minutes in the oven, my steaks were medium-rare.
- You want to remove the meat from the oven while it’s still 5 degrees below the desired temperature as it will finish cooking while resting.
- Please note that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Nutrition Facts
Carbohydrates: 1g |
Protein: 26g |
Fat: 42g |
Saturated Fat: 20g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 16g |
Trans Fat: 1g |
Cholesterol: 129mg |
Sodium: 943mg |
Potassium: 441mg |
Fiber: 1g |
Sugar: 1g |
Vitamin A: 353IU |
Calcium: 16mg |
Iron: 3mg